Try this Basic Brownie Recipe recipe, or contribute your own.
- Carbohydrate 37.3220859699237 g
- Cholesterol 31.9591666650098 mg
- Fat 12.2893875894333 g
- Fiber 1.26253428322668 g
- Protein 6.11878263734785 g
- Saturated Fat 7.56246668574443 g
- Serving Size 1 1 (169g)
- Sodium 28026.0306024551 mg
- Sugar 36.059551686697 g
- Trans Fat 0.97391203911498 g
- Calories 287 calories
Step-by-step
- Grease a square 8 inch pan.
- Preheat oven to 350°
- Combine melted butter, beaten eggs and vanilla with the brownie mix.
- Stir until well blended.
- Stir in nuts and pour into your pan.
- It may need to be pressed into the pan.
- Bake for 30-35 min or until the edges pull away from the pan.
- Add vanilla chips to the top before or after baking.
A properly baked pan yields a surface with a matte, papery crust that crackles slightly under gentle pressure, housing a dense interior crumb. Achieving this texture requires careful attention to visual cues since thermometers are rarely useful for thick batters. Standard pans demand specific observations to prevent over-baking in compact ovens.
- Grease the square 8-inch metal pan thoroughly with butter to prevent sticking, or line it with parchment paper for easy removal.
- Watch the edges closely; standard doneness occurs when the perimeter pulls away slightly from the metal sides of the pan, typically between 30 and 35 minutes at 350 degrees Fahrenheit.
- Insert a wooden toothpick into the center to test doneness. Moist crumbs should cling to the wood, but wet batter indicates more time is needed.
- Nuts such as walnuts or macadamia nuts add structural density, but they can be omitted entirely without altering the chemical leavening balance provided by the baking powder.
Cool the pan completely on a wire rack before cutting to allow the structure to set properly. Store leftovers in an airtight container at room temperature for up to three days.
